Blueberry Chocolate Chip Pancakes
American-style buttermilk pancakes with Maine berries and dark chocolate
Servings 10
Ingredients
- 2 cups AP flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 cup granulated sugar
- 2 1/4 cups buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup Maine blueberries frozen
- 10 oz dark chocolate chips
Instructions
- In a large bowl, mix together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl mix together the buttermilk, eggs, and vanilla.
- Add wet ingredients to dry ingredients just until combined.
- Heat a non-stick pan or griddle over medium-high heat and grease with butter.
- Scoop 1/3 cup batter and top with a generous sprinkle of blueberries and chocolate chips.
- Flip after 4-5 minutes and cook 3-4 more minutes on second side.
- Stack pancakes and keep warm. Top with real maple syrup and butter.
Notes
- Chocolate chips can burn on the second side if your pan is too hot, so turn your pan down before flipping if needed.
- You can use milk chocolate chips if you prefer - I use 65% - 80% semi-sweet or dark chocolate chips.